Comments on: Methi Chole (Fenugreek~Chickpeas Curry) http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/ Cooking with Consciousness ~ Indi(r)a's Recipe and Photo Weblog Thu, 17 May 2012 04:33:43 +0000 http://wordpress.org/?v=2.0.4 by: swati http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-1671725 Wed, 12 May 2010 00:20:31 +0000 http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-1671725 hey indira i tried this amazing recipe and is definitely a keeper and will hit the table frequently!!thnks for the compliments on marwari cooking( me marwari but avoid marwari food as lots of ghee etc goes in) i tried this wonderful recipe and it turned out delicious. i used frozen methi cubes . i love it when u mention ingredients from trader joes as it is my favourite grocery shops. thanks indira for this beautiful green companion to rotis. hey indira
i tried this amazing recipe and is definitely a keeper and will hit the table frequently!!thnks for the compliments on marwari cooking( me marwari but avoid marwari food as lots of ghee etc goes in)

i tried this wonderful recipe and it turned out delicious. i used frozen methi cubes .

i love it when u mention ingredients from trader joes as it is my favourite grocery shops.

thanks indira for this beautiful green companion to rotis.

]]> by: Anjali http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-1516935 Thu, 13 Aug 2009 05:20:54 +0000 http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-1516935 Indira - an update. Made this again yesterday. Took your advice, divided the cup of chole into two cooker containers (instead of my usual crammed-to-the-top 1), plenty of water, and - got beautifully soft, well cooked chole for the first time ever! The recipe again came out great. It's unusual, delicious and totally yummy. Thanks so much. Indira - an update. Made this again yesterday. Took your advice, divided the cup of chole into two cooker containers (instead of my usual crammed-to-the-top 1), plenty of water, and - got beautifully soft, well cooked chole for the first time ever!
The recipe again came out great. It’s unusual, delicious and totally yummy.
Thanks so much.

]]> by: Anjali http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-1505673 Mon, 13 Jul 2009 07:31:12 +0000 http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-1505673 Indira, I tried this yesterday. It's a real keeper. Just delicious. Thanks! However, I have never been able to cook the chole to required softness. I don't know what I'm doing wrong. I soak it overnight in plenty of water, then cook it in a cooker with turmeric and salt for a good 30 mins on high flame, the cooker whistling away. I dont like to use soda. Any thoughts? Thanks, Anjali <i>Hello Anjali, Happy to read that you tried and liked this recipe. Thanks for the feedback. About chickpeas - Add plenty of water for chickpeas to cook in pressure-cooker. Lots of water allows them to expand more freely and this inturn results in very tender chickpeas. Also, sometimes I add a tea bag to the water along with salt. This also gives wonderful flavor to the chickpeas for chole. Hope you find these tips helpful. -Indira</i> Indira,
I tried this yesterday. It’s a real keeper. Just delicious. Thanks!
However, I have never been able to cook the chole to required softness. I don’t know what I’m doing wrong. I soak it overnight in plenty of water, then cook it in a cooker with turmeric and salt for a good 30 mins on high flame, the cooker whistling away. I dont like to use soda. Any thoughts?
Thanks, Anjali

Hello Anjali,
Happy to read that you tried and liked this recipe. Thanks for the feedback.
About chickpeas - Add plenty of water for chickpeas to cook in pressure-cooker. Lots of water allows them to expand more freely and this inturn results in very tender chickpeas. Also, sometimes I add a tea bag to the water along with salt. This also gives wonderful flavor to the chickpeas for chole.
Hope you find these tips helpful.
-Indira

]]> by: Sunderraju http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-412094 Thu, 14 Jun 2007 02:11:18 +0000 http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-412094 This is good! I tried it, with a few small changes - 2¼ cups of green chickpeas (chana, green garbanzos) (of which ¼ cup removed and pureed to smooth paste - to thicken the sauce) 2 cups of fresh methi leaves (fenugreek leaves) (1 .5 inch cube of Frozen methi) 4 ripe, juicy Roma tomatoes - cut to small pieces 1 onion - finely chopped Seasoning: 1 tablespoon of chana masala powder (homemade or store-bought) Salt 1 tsp, turmeric ¼ tsp, jaggery (or sugar) ½ tsp, and amchur powder (or tamarind paste) ½ teaspoon This is good! I tried it, with a few small changes -
2¼ cups of green chickpeas (chana, green garbanzos)
(of which ¼ cup removed and pureed to smooth paste - to thicken the sauce)
2 cups of fresh methi leaves (fenugreek leaves) (1 .5 inch cube of Frozen methi)
4 ripe, juicy Roma tomatoes - cut to small pieces
1 onion - finely chopped
Seasoning:
1 tablespoon of chana masala powder (homemade or store-bought)
Salt 1 tsp, turmeric ¼ tsp, jaggery (or sugar) ½ tsp, and amchur powder (or tamarind paste) ½ teaspoon

]]> by: Priya http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-304394 Tue, 13 Feb 2007 14:47:40 +0000 http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-304394 I found your site while looking for chole recipes. I think it is great that you find time to experiment with all kinds of new dishes (like the wild rice) and then write them up neatly with photographs. Keep it up and thanks. I am from India, Bangalore. I found your site while looking for chole recipes. I think it is great that you find time to experiment with all kinds of new dishes (like the wild rice) and then write them up neatly with photographs. Keep it up and thanks.
I am from India, Bangalore.

]]> by: Priya http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-270317 Wed, 10 Jan 2007 05:13:19 +0000 http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-270317 Hi Indiraji, I prepared methi chole y'day for dinner and was awesome. I particularly liked the idea of making a puree of chole and adding to the recipe.It was different and tasted good. Waiting for more recipes with methi. Hi Indiraji,
I prepared methi chole y’day for dinner and was awesome. I particularly liked the idea of making a puree of chole and adding to the recipe.It was different and tasted good.
Waiting for more recipes with methi.

]]> by: Soumya http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-181235 Thu, 07 Dec 2006 21:43:54 +0000 http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-181235 Indira - I tried this yesterday and goes without saying that it was fabulous. Thanks again... Whenever you get a chance please let me know on the Tomato pappu I had posted sometime back.. Regards...Soumya Indira - I tried this yesterday and goes without saying that it was fabulous.

Thanks again…

Whenever you get a chance please let me know on the Tomato pappu I had posted sometime back..

Regards…Soumya

]]> by: Katherine http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-165860 Wed, 29 Nov 2006 02:51:56 +0000 http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-165860 i finally tried this tonight... oh my goodness, my favorite recipe so far, and that is saying a lot since I have loved them all! you realize that as of one month ago, I had never cooked indian food, of any kind, in my life. it is magical what I am discovering. the spices are like an orchestra -- so many of them, all playing their little part! so, THANK YOU Indira! i finally tried this tonight… oh my goodness, my favorite recipe so far, and that is saying a lot since I have loved them all!

you realize that as of one month ago, I had never cooked indian food, of any kind, in my life. it is magical what I am discovering. the spices are like an orchestra — so many of them, all playing their little part!

so, THANK YOU Indira!

]]> by: InjiPennu http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-158238 Thu, 23 Nov 2006 19:18:06 +0000 http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-158238 You mean, you have a all copper cooking pot?? Ah! Sorry, but I cant take my eyes off that! Whats the inside of the pot? Aluminium? I always get confused about that. Since I hear Al is not good, but I always see copper pots inside with Al. In India we get brass pots,but I think the inside is also brass, which they say is good for cooking..What do you think? <i>Indira replies: Hi Inji, this copper pot has aluminum coating inside otherwise cooking in it will be poisonous. This is an old pot and I used to cook in it a lot, back in the days but not anymore. You can see the lines, scratches etc on the surface.:) Yes, I remember the big brass vessel collection from grandma's home. They regularly cook in it and use them during functions like marriages etc. Except for a kadai and a serving dish, I don't own any brass cooking vessels. Finding good quality brass vessels is impossible here and they weight a lot, so difficult to bring them from India.</i> You mean, you have a all copper cooking pot?? Ah! Sorry, but I cant take my eyes off that! Whats the inside of the pot? Aluminium? I always get confused about that. Since I hear Al is not good, but I always see copper pots inside with Al. In India we get brass pots,but I think the inside is also brass, which they say is good for cooking..What do you think?

Indira replies:
Hi Inji, this copper pot has aluminum coating inside otherwise cooking in it will be poisonous. This is an old pot and I used to cook in it a lot, back in the days but not anymore. You can see the lines, scratches etc on the surface.:)
Yes, I remember the big brass vessel collection from grandma’s home. They regularly cook in it and use them during functions like marriages etc. Except for a kadai and a serving dish, I don’t own any brass cooking vessels. Finding good quality brass vessels is impossible here and they weight a lot, so difficult to bring them from India.

]]> by: Vidhya http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-146076 Thu, 16 Nov 2006 17:00:17 +0000 http://www.nandyala.org/mahanandi/archives/2006/11/13/methi-chole-fenugreekchickpeas-curry/#comment-146076 Hi Indira, Though I visit your site quite regularly, I dont get a chance to try your recipes and write back. I visit anyway because I like the photos very much - hoping that they would inspire me to cook with more enthu :-) Today I tried the chick peas recipe with a lot of variations - without amchur, with dried chick peas & fresh pomegranate paste. I turned out well. Initially I was doubtful about cooking methi leaves directly - instead of cutting or making a paste. However I think grinding it will make the dish a lot bitter? thanks for the great photos and recipes. Vidhya Hi Indira,
Though I visit your site quite regularly, I dont get a chance to try your recipes and write back. I visit anyway because I like the photos very much - hoping that they would inspire me to cook with more enthu :-)
Today I tried the chick peas recipe with a lot of variations - without amchur, with dried chick peas & fresh pomegranate paste. I turned out well. Initially I was doubtful about cooking methi leaves directly - instead of cutting or making a paste. However I think grinding it will make the dish a lot bitter?
thanks for the great photos and recipes.
Vidhya

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